RICHARD BAINBRIDGE, chef proprietor of Benedicts restaurant in Norwich and star of TV's recent Great British Menu, is sharing with Weekend readers another two classic retro dishes in support of charity Marie Curie and its new fundraiser, Dinner Down Memory Lane. Read, cook and be inspired to help...

Is there a more beautiful thing to evoke memories of childhood, families, holidays and birthdays? Think back to jelly and ice cream – it's been such a big part of our lives, like a long lost friend through the good times and the bad. So let's raise our spoons for everyone we've shared jelly and ice cream with, and for those we wish we could have just one more bowl with. Here's to you, grandad!

Strawberry jelly

500g fresh strawberries

250g vanilla stock syrup

5 gelatine leaves


Place everything into a bowl, cling-film it and place over a pan of boiling water for 30-40 minutes. Strain the mixture through muslin, place into a pan, bring to a simmer and whisk in the gelatine. Place into a bowl over ice and allow to lightly set. Then place your raspberries into a mould of your choice and slowly pour over the jelly and allow to set.

Milk ice cream

800ml milk

75g sugar

20g glucose

100ml condensed milk

1 gelatine leaf

Place the milk, sugar and glucose into a pan and bring to the boil. Turn down the heat and reduce to 500ml. Soak the gelatine in cold water; once soft, add to the reduced milk then add the remaining ingredients. Once cooled, churn in an ice cream machine, following the manufacturer's instructions.

To dress

As long as everything is in the bowl and you have a spoon, dive in and enjoy! Who really cares what it looks like anyway?!